Dedication. Acknowledgements. Foreword. Introduction: Settling the Table: An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan University and Dave Monroe, Michigan State University). Appetizers: Food in Culture and Society. 1. Epicurus, The Foodies' Philosopher (Michael Symons, Marsden Fund culinary researcher). 2. Carving Values with a Spoon (Lydia Zepeda, University of Wisconsin). 3. Should I Eat Meat?: Vegetarianism and Dietary Choice (Jen Wrye, Carleton University). 4. Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell University). First Course: Taste and Food Criticism. 5. Taste Perception, Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State University). 6. Who Needs a Critic?: The Standard of Taste and the Power of Branding (Jeremy Iggers, Minneapolis Star Tribune). 7. Hungry Engrams: Food and Non-Representational Memory (Fabio Perasecoli, New York University). Second Course: Edible Art & Aesthetics. 8. Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of Tampa). 9. Can Food Be Art?: The Problem of Consumption (Dave Monroe, Michigan State University). 10. Delightful, Delicious, Disgusting (Carolyn Korsmeyer, SUNY Buffalo). 11. Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium). Dessert: Eating & Ethics. 12. Eating Well: Thinking Ethically about Food (Roger King, University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San Diego). 14. Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food (Paul Thompson, Michigan State University). 15. Taking Stock: An Overview of Arguments for and against Hunting (Linda Jerofke, Eastern Oregon University). Petits Fours: Compliments of the Chef. 16. Food and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork). 17. Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and Home Cuisine (Christian Krautkramer, Boston University). 18. Diplomacy of the Dish: Cultural Understanding through Taste (Mark Tafoya, ReMARKable Palate Personal Chef Service). 19. Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen (Aki Komozawa, IdeasInFood.com and Alex Talbot, IdeasInFood.com). Afterword. 20. Thus Ate Zarathustra (Woody Allen). Biosketches.